Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/9277

Title:	Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties
Authors:	Wen-Chieh Sung Chiu, E. T. Sun, A. Hsin-I Hsiao
Issue Date:	Mar-2020
Journal Volume:	85
Journal Issue:	3
Source:	Journal of Food Science
URI:	http://scholars.ntou.edu.tw/handle/123456789/9277
ISSN:	0022-1147
DOI:	10.1111/1750-3841.14841 ://WOS:000510119600001
Appears in Collections:	食品科學系

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